Have your butcher trim the roast, keeping only the eye of the rib and removing the short ribs. It will be easier to cut it, and its presentation will be better. If the meat was kept in the refrigerator, take it out a few hours in advance and rub with salt and pepper. Calculate the roasting time in order to preheat the oven at the maximum temperature 20 minutes in advance. Place the meat onto the rack of the dripping-pan and bake. If the meat was barded, discard the melting fat of the bard as soon as it starts to brown. Turn down the heat (400íF). Put 2 or 3 tablespoons of water into the dripping-pan. Turn the roast 4 times, moisten from time to time. When you cut the roast, collect the juices. Deglaze the roasting pan with 1 or 2 tablespoons of hot water. Add the juices and a large tablespoon of butter, melt by beating the sauce with a fork.
@
3 1/3 lbs ribs, short ribs removed
salt, pepper
@
10
mn
@
45
mn
@
Allow the meat to rise for 10 minutes in the turned off oven after the end of the roasting time.
